Sugar Free Frozen Pistachio Pie

So, I had some milk leftover from a (not so healthy) cake I recently made and wanted to use it before it expired.  What to do with cow's milk that I can't do with almond? How about pudding! (Pudding made with almond or soy milk won't set.) Here's my modified recipe for a sugar free, frosty pie!

Sugar Free Frozen Pistachio Pie

Ingredients (Crust)

1.5 cups crushed low-fat graham crackers (or cracked wheat cereal or whatever you have on hand)

2 T butter

1 T unsweetened apple sauce

Ingredients (Filling)

1 oz package sugar-free instant pistachio pudding

6 oz neufchatel cheese

1 cup skim milk

1/4 cup almond milk

4 oz lite cool whip (half a container)

Directions

Melt butter in the microwave; add graham crumbs and applesauce to butter - mix.  Press mixture into the bottom of a pie plate coated with non-stick spray (I had more than I thought was enough for the pie plate so I put the extra into 3 ramekins.).  Bake at 350 for about 10 minutes or until brown. Allow to cool completely on a wire rack.

Whisk pudding into milk and set aside until soft set.  Beat cream cheese until smooth; add pudding to cream cheese and mix.  Fold cool whip into pudding mixture. Spoon mixture over prepared crust and freeze  (or refrigerate) for 4 hours before serving.

Nutrition (makes about 11 servings)

Calories: 139

Total Fat: 7 g

Total Carbs: 15 g

Sugar: 5 g 

Protein: 3g

Ingredient notes:  I skimped on the butter in the crust to lower the calorie count; if you want your crust to stick together better, add 4 T of butter rather than 2.  The original recipe called for 1 1/4 cups of milk; I am still trying to figure out the minimum amount of cow's milk needed to make pudding set, but 1/4 cup of almond milk substituted had no effect on the pudding setting well.

Stay healthy!